Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream together 1 cup of softened unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar until light and fluffy.

Add 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract to the creamed mixture and beat until smooth.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of pumpkin pie spice, and 1/2 teaspoon of salt.

Gradually mix the dry ingredients into the wet until just combined.

Fold in 1 cup of chocolate chips, 1 cup of mini marshmallows, and 1 cup of broken graham cracker pieces.

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.

Press some extra chocolate chips, marshmallows, and graham crackers on top of each cookie dough ball.

Bake cookies for 12 to 14 minutes until golden around the edges and soft in the center.

Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.